The Charcuterie Board supplies the finest British cured meats to
the wholesale trade.

TCB is the London-based representative of two of the UK’s best
charcuteries, Moons Green and Native Breeds.

We offer a range of artisan fermented, air-dried, and
cooked charcuterie with an emphasis on provenance, consistency, and
quality before quantity.

As a genuine extension of these businesses in the capital, our
customers have easy access to great products, without having
to sacrifice a relationship with the producer.

Our background in butchery and charcuterie production,
bespoke product development, restaurant management, and
retail give us a breadth of knowledge to draw on in anticipating
the needs of our customers. These include restaurants, pubs,
groups, and specialist food retailers.

Next-day nationwide delivery
30-day credit terms available for account holders
For more information, or to enquire about bespoke products

Native Breeds Charcuterie is based on the Lydney Park Estate in Gloucestershire.

Set up by Graham and Ruth Waddington, it boasts a highly skilled team dedicated to remaining small-scale, perpetuating an artisan approach, and striving to make excellent charcuterie in Britain.

With their unique range of cured, smoked, air-dried, and cooked meats, Native Breeds pays respect to the culinary and agricultural heritage of Gloucestershire, the Marches and the South West, while incorporating the British, Continental, and North American traditions that inform and inspire them.

Highlights include Venison & Long Pepper Salami; Devon Ruby Hot-Smoked Brisket; and The Great British Frankfurter. In addition to their core range of air-dried and cooked meats for slicing, street foods, and breakfast meats, Native Breeds is certified for the production of organic products.

Moons Green Charcuterie is based in Northiam, on the East Sussex side of the Kent border. The charcuterie was founded by John Doig, a much-travelled Kiwi writer, cook, sometime farmer, commercial film maker and food fanatic who settled in Kent after a lifetime in Asia, New York and France.

With an innovative chef's eye and a focus on exhaustive experimentation, Doig and renowned Portuguese chef Jose Azevedo have built a formidable collection of charcuterie, sourcing local ingredients and the highest welfare and quality pork, lamb and beef found in their neighborhood.